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Add some zest to your spring with this easy-peasy lemon-squeezy meal. Taking just 10 minutes to prep, just pop it all in the slow cooker before work and leave the flavours to work their magic. 

The chicken and butterbeans provide plenty of satisfying protein to fill you up, while the greens add oodles of seasonal nutrition and freshness to energise you. It’s also easy to tweak this recipe: sub the kale for watercress or spinach, the butterbeans for chickpeas or cannellini beans.

You can also double-up the ingredients and freeze a batch for another day. Quick, versatile and tasty - it’s the perfect mid-week meal.


1 tbsp oil

4 chicken portions (remove the skin if using thighs or legs)

2 tbsp cornflour

3 cloves garlic, crushed

2 tsp cinnamon

2 tsp ground coriander

1 tsp dried chilli flakes

100ml chicken stock

Zest and juice of 2 lemons

250g bag of kale or spring greens

1 tin of butterbeans


  1. Toss the chicken pieces in the flour and pan fry with the oil until lightly browned. Stir in the garlic, cinnamon, coriander, chilli flakes and lemon zest. Fry gently for 1 minute then transfer to the pre-heated slow cooker.
  2. Add the chicken stock, lemon juice, butterbeans and kale. Stir well.
  3. Cover with a lid and cook for 6 hours on low, until the chicken is very tender.
  4. Serve with wholemeal couscous or crusty bread. You could even use some of the lemony juices to make the couscous. 
the author

Jessica Ambrose

Jessica is a fitness writer who loves long distance running, yoga, strength training and healthy eating.